Matar Paneer

Cook along · 14 steps

Method

1. 1

   Boil peas in water for 5-6 minutes until slightly soft. Drain and set aside.

2. 2

   Heat 3 tbsp oil in a pan. Fry paneer cubes on medium flame from all sides until golden. Remove and place in a bowl of water for 30 minutes to keep soft. Drain before adding to gravy.

3. 3

   In the same oil, add green chili, ginger, and cashew nuts. Fry until slightly golden.

4. 4

   Add 4 medium red tomatoes (use large red ones, not small sour ones). Add ¼ cup water and cook on low flame covered for 4-5 minutes until tomatoes are soft.

   

5. 5

   Let the tomato mixture cool completely, then blend into a smooth paste.

6. 6

   Prepare spice mix: combine red chili powder, coriander powder, turmeric powder, roasted cumin powder, and ¼ cup water. Mix well.

7. 7

   For gravy: heat 2 tbsp oil. Add cumin seeds, bay leaves, asafoetida, and turmeric powder.

   

8. 8

   Add the spice mix on low flame. Mix quickly — do not let it burn. Frying the masala in oil gives good color and flavor.

9. 9

   Add the tomato-cashew paste. Mix well.

10. 10

    Add salt to taste. Cook on low flame for 5-6 minutes until the gravy is well cooked.

11. 11

    Add boiled peas and drained paneer cubes. Mix well and cook on low flame for 2-3 minutes.

    

12. 12

    Add sugar, garam masala, and kasuri methi. Mix well. The gravy will thicken as it cools.

13. 13

    Garnish with coriander leaves. Serve with paratha, puri, roti, or rice.

14. 14

    Offer to Lord Jagannath with tulsi leaves.